Roasted Sweet Potato Salad
Roasted sweet potato salad is the ultimate fall salad with maple roasted sweet potatoes, candied pecans and creamy goat cheese.
Servings: 4 servings
Calories: 464kcal
Ingredients
Roasted Sweet Potatoes and Onion
- 1 sweet potato peeled and cut into 1 inch cubes
- ½ teaspoon cinnamon
- 2 tablespoons maple syrup
- ½ white onion
- ½ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons olive oil
Salad
- 4 cups mixed greens baby kale, baby red leaf lettuce, arugula
- 2 clementines or tangerines, peeled and segmented
- ½ cup candied pecans
- ¼ cup dried cranberries
- 2 ounces crumbled goat cheese
Citrus Vinaigrette
- ¼ cup olive oil
- 2 tangerines juiced
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon Maple syrup
- ½ teaspoon Kosher salt
- ¼ teaspoon Ground black pepper
Instructions
Roasted Sweet Potato and Onion
- Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- Add the cubed sweet potatoes to one side and the sliced onions to the other. Season the sweet potatoes with cinnamon, maple syrup and a drizzle of olive oil, salt and pepper and toss to combine. Season the onions with salt, pepper and toss with olive oil.
- Place the vegetables into the oven and roast for 45 minutes, until the onions are tender and slightly charred and sweet potatoes are tender and caramelized.
Arrange the Salad
- Make the vinaigrette by adding the olive oil, juiced clementines, apple cider vinegar, Dijon mustard, maple syrup, salt and pepper to a mason jar and shake to combine. You can also whisk the ingredients in a bowl.
- Arrange the salad by layering the greens onto a wide platter, along with the roasted sweet potatoes and roasted onions, tangerine segments, candied pecans, dried cranberries and crumbled goat cheese.
- Drizzle enough of the vinaigrette over the salad to lightly dress everything and serve. You may have leftover vinagrette.
Notes
- Once the vegetables are roasted, let them cool slightly before adding them to the salad.
- To check if the sweet potatoes are done, pierce a cubed sweet potato with a fork and if it goes through easily, it's ready.
- Don't add all the vinaigrette at once, start with a few tablespoons and add more as needed.
- To make ahead, later the salad as instructed and dress the salad right before serving.
Nutrition
Calories: 464kcal | Carbohydrates: 47g | Protein: 6g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Cholesterol: 7mg | Sodium: 776mg | Potassium: 475mg | Fiber: 5g | Sugar: 31g | Vitamin A: 8921IU | Vitamin C: 41mg | Calcium: 106mg | Iron: 1mg